BAKING MIX FOR LOW-CARB & GLUTEN FREE PROTEIN PASTRY WITH SWEETENERS
Christmas with Dr. Almond – there HAS to be delicious christimas cookies! We have developed 6 different baking mixes: for crispy speculoos, aromatic cinnamon stars, crumbly vanilla crescents, spicy gingerbreads, juicy coconut macaroons and deliciously nutty nut cookies.
Our Christmas Magic CINNAMON STARS contains aromatic walnuts, hazelnuts and almonds and is refined with Ceylon cinnamon.
INGREDIENTS: Almond flour, coconut flour (deoiled), walnut flour (deoiled), hazelnut flour, golden flax seed flour (deoiled), citrus fiber, Ceylon cinnamon (3 %). Contains less than 2 %: rock salt, Bourbon vanilla, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (Vitamin C). May contain traces of shell parts, other nuts, oilseeds and peanuts.
| Weihnachtszauber ZIMTSTERNE / Christmas Magic CINNAMON STARS | |||
| Durchschnittliche / Nutrition facts: | |||
| Trockenmischung / Dry mix | Verzehrfertiges Produkt / prepared product | ||
| 100 g | 100 g | 1 Stück / piece (10 g) | |
| Brennwert / Energy (kcal) | 422 | 564 | 56 |
| Brennwert / Energy (KJ) | 1772 | 2363 | 236 |
| Fett / Fat (g) | 28.9 | 54.2 | 5.4 |
| ges.FS / sat. Fat (g) | 6.2 | 28.1 | 2.8 |
| Kohlenhydrate / Carbohydrates (g) | 5.7 | 2.7 | 0.3 |
| Zucker / Sugars (g) | 5.3 | 2.5 | 0.3 |
| Ballaststoffe / Dietary Fiber (g) | 32.2 | 10.7 | 1.1 |
| Eiweiß / Protein (g) | 18.9 | 11.0 | 1.1 |
| Salz / Salt (g) | 1.2 | 0.4 | 0.1 |
| Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products. | |||
PREPARATION (for 60 Cinnamon Stars, 2 baking trays):
o 4 eggs Size M or L
o 300 g butter
o optional: Erythritol powder for dusting
1.) Melt butter and mix well with 200 g Christmas Magic.
2.) Add the eggs and egg yolks, stir until smooth (approx. 5 min) and refrigerate for at least 2 hours.
3.) Preheat oven to 160 °C. Roll out the cold dough on baking paper (Tip: roll out under cling film since the dough is quite sticky), cut out little stars with a cutter and place onto two baking trays covered with baking paper. Alternatively: Fill the dough into silicone moulds and bake in the moulds (recommended).
4.) Bake each tray successively at 160 °C for approx. 10 – 12 min in a convection oven or approx. 12 – 15 min without convection.
After cooling, store in an airtight container and consume within 1 week.
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